Cherry and almond croutes recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 432 calories / serving
  • Freezable
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Cherry and almond croutes HERO
  1. Preheat the oven to 180ºC/350ºF/gas mark 4. Put the brioche on to a baking tray. Sprinkle half the kirsch and lemon juice over the slices and scatter with the marzipan.
  2. Put the cherries on top, sprinkle the rest of the lemon juice and kirsch over, then dust with the caster sugar and add the almonds.
  3. Bake for 30 minutes. The cherries should be tender and the bread and marzipan golden. Leave to cool a little, then sift icing sugar over each piece and serve with thick cream.
  4. You can make croûtes with apricots, peaches, nectarines and plums as well, as long as they are ripe (if the fruit is hard, the bread gets too toasted by the time it becomes tender). Plums and apricots should be halved or quartered, depending on ripeness, and peaches should be sliced. Almond liqueur can be used instead of kirsch.

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You can make croûtes with apricots, peaches, nectarines and plums as well, as long as they are ripe (if the fruit is hard, the bread gets too toasted by the time it becomes tender). Plums and apricots should be halved or quartered, depending on ripeness, and peaches should be sliced. Almond liqueur can be used instead of kirsch.

Food from Plenty by Diane Henry and Jonathan Lovekin, published by Mitchell Beazley: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant.

  • Ingredients

  • 4 slices brioche
  • 75ml (2½f l oz) kirsch
  • juice of ½ lemon
  • 135g (4¾oz) marzipan, broken into chunks
  • 400g (14oz) cherries, pitted
  • 4tsp caster sugar
  • 25g (1oz) flaked almonds
  • icing sugar, to dust
  • To serve

  • thick cream
  • Energy 1815kj 432kcal 22%
  • Fat 16g 23%
  • Saturates 1g 3%
  • Sugars 63g 70%
  • Salt 0g 0%

of the reference intake
Carbohydrate 62.7g Protein 6.8g Fibre 4.3g

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